Los Angeles is the birthplace of the tiki bar obsession that so deliciously marries rum and kitsch. Look no further your inspiration to throw a tiki-themed party this weekend with these three tasty recipes.
On this week’s Good Food podcast, Evan Kleiman talks to self-proclaimed ‘rum dood’ Matt Robold about his favorite rums and tiki cocktails. He gave us his recipes for Three Dots & A Dash, Zombie Punch and a Mai Tai, see below.
1.5 oz Amber Martinician Rhum
.5 oz Demerara Rum
.5 oz Lime Juice
.5 oz Orange Juice
.5 oz Honey Mix*
.25 oz Falernum
.25 oz Pimento Dram
6 oz Crushed Ice
*Honey Mix
1 part Honey
1 part Water
Combine everything into a blender and blend at high speed for about 5 seconds. Pour into a Collins glass and garnish with 3 cherries and a pineapple spear.
.75 oz Lime Juice
.5 oz Don’s Mix
.5 oz Falernum
1.5 oz Jamaican Rum
1.5 oz Gold Puerto Rican Rum
1 oz 151 Demerara Rum
1 dash Angostura Bitters
1/8th tsp Herbsaint or Pernod
1 tsp Grenadine
.75 cup crushed ice
Put everything into a blender, saving ice for last. Blend at high speed for no more than 5 seconds. Pour into a chimney glass and fill with ice. Garnish with fresh mint.
1 oz Jamaican Rum
1 oz Martinician Rhum
.5 oz Orange Curacao
.75 oz Lime Juice
.5 oz Orgeat
.25 oz Simple Syrup
Mix all ingredients and shake with ice. Strain over crushed ice, garnish with a lime shell and a sprig of mint.
All images courtesy of Matt Robold.
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